Green Tea Recipes
Meal Plan Menu For Dieters

Tea is not just a tasty beverage. When incorporated into a sensible eating plan, it can actually help increase weight loss.

If you are trying to shed a few pounds, why not try out my tea-based diet plan? Believe me, by the time you finish working your way through those ice cream recipes, you’ll need it! I’ll show you how to cook delicious green tea-based meals. You won’t feel deprived, and you’ll even get dessert!

Here’s how it works…Drink your favorite tea as often as you can throughout the day. Don’t add sugar or milk-just plain tea. Tea of all varieties revs up your metabolism and suppresses your appetite, so you’ll burn calories faster and won’t want to overeat.

Of course, you do still have to make healthy food choices. Don’t starve yourself, but do limit your calories. To maximize the benefit you get from drinking tea, try to incorporate it into as many meals as possible.

Cooking with tea not only enhances its benefits, it also adds a new dimension of flavor to many different foods. To help you get started, here’s a sample tea diet meal plan complete with easy-to-follow green tea recipes.

Step 1. Bring water and milk to a boil in a medium-sized pot on the stove.

Step 2. Add the tea bag and the spices. Turn the heat off, and allow the tea to steep for 5 minutes.

Step 3. Remove the tea bag and bring the liquid in the pot back to a boil.

Step 4. Add the instant oats, remove from heat and stir.

Green tea recipes nutrition:
283 Calories, 5.1 grams of fat.

Green Tea Recipes #2:
Wild Mushroom Soup with Spinach

Soup is great diet food because it is low in calories but still fills you up. In this delicious soup, hearty Irish breakfast tea provides a perfect accompaniment to the earthy flavor of the mushrooms. Fat-free sour cream adds richness without guilt. For best results, use a good quality bouillon paste, not those salty cubes!

Step 1. Pour the olive oil into the bottom of a large pot. Sauté the onion and garlic together until the onions are translucent.

Step 2. Add the mushrooms, and continue sautéing until they are soft.

Step 3. Meanwhile, it a separate pot, combine the broth and the tea and heat until bubbly.

Step 4. Once the mushrooms have softened, add the rice to the pot with the vegetables. Stir until the rice is coated with the olive oil from the pan. Then add 2 cups of liquid and stir until it is almost entirely absorbed.

Step 5. Once the liquid in the pot has almost completely absorbed, add another cup of the broth/tea mixture and stir some more.

Step 6. Repeat this process for the next 30 minutes, adding 1 cup of the broth/tea mixture each time.

Step 7. Good risotto requires patience, but on the plus side, making it will burn some calories and strengthen your arms! It is important not to get impatient and dump all the liquid in there at once. As tempting as that may be, if you give in your risotto won't have the delicious characteristic texture.

Step 8. Once all the broth has been used up, sample the risotto. Add more liquid if the rice is not completely cooked yet. If it is done, season with salt and pepper to taste.

Step 1. Preheat oven to 350 degrees. Arrange the vegetables in the bottom of a large baking dish. Drizzle with olive oil.

Step 2. In a small bowl, combine garlic, herbs, lemon zest, salt and pepper and ½ teaspoon green tea from the teabag into a paste. Rub this mixture into the chicken breasts. Place the chicken breasts in the baking dish.

Step 3. Combine broth and brewed tea and pour over chicken and vegetables. Cover the baking dish and stick it into the oven.

Step 4. Roast for 30-35 minutes, or until chicken is no longer pink in the middle and vegetables are tender.